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- 4 salmon fillets (about 6 oz each) - 1 lemon (zest and juice) - 3 tablespoons olive oil - 2 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste The salmon fillets are key to this dish. They are rich in healthy fats and cook quickly. The lemon adds bright flavor. The olive oil helps keep the fish moist. Garlic, oregano, thyme, and paprika add depth. Each spice works together to create a fresh, zesty taste. - 1 cup cherry tomatoes, halved - 1 bell pepper, chopped (any color) - 1 zucchini, sliced - 1 red onion, cut into wedges - Additional options for customization: asparagus, broccoli, or carrots The veggies add color and flavor to your meal. Cherry tomatoes burst with sweetness. Bell peppers give crunch and color. Zucchini softens nicely during cooking. Red onion adds a mild taste. Feel free to swap in seasonal veggies you love. - Fresh parsley for garnish - Lemon slices for extra zest - Additional herbs like dill or basil Garnishes make your dish pop. Fresh parsley adds a nice green touch. Lemon slices can brighten the plate. You can also use other herbs to match your taste. A sprinkle of these can elevate your meal. For the full recipe, check the details above! To start, you need to mix the lemon zest, lemon juice, and spices. In a small bowl, combine: - 1 lemon, zested and juiced - 3 tablespoons olive oil - 2 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste These ingredients create a bright and tasty marinade. Marinating the salmon is key. It helps the flavors go deep into the fish, making it juicy and flavorful. Next, grab a large sheet pan. Spread out the veggies for a colorful mix. Use: - 1 cup cherry tomatoes, halved - 1 bell pepper, chopped (any color) - 1 zucchini, sliced - 1 red onion, cut into wedges Drizzle the reserved marinade over the veggies and toss them to coat. This adds flavor and moisture. Make space in the center of the pan for the salmon fillets. Place the salmon skin-side down on the pan. Now, it’s baking time! Preheat your oven to 400°F (200°C). Bake for 15-20 minutes. The salmon should flake easily with a fork when done. The veggies will be tender and slightly caramelized. To check if the salmon is cooked, look for a bright pink color in the center. If you have a food thermometer, the internal temperature should reach 145°F (63°C). Enjoy your meal! For the full recipe, check out the earlier section. To know when your salmon is done, check its color. It should change from bright pink to a pale pink. You can also use a fork to poke the thickest part. If it flakes easily, it's ready! The internal temperature should reach 145°F (63°C). Use a meat thermometer for accuracy. For the flaking technique, gently press the salmon with a fork. If it separates easily into flakes, it’s fresh. This technique helps you avoid overcooking and keeps your meal tasty. To boost flavors, try adding fresh herbs like dill or parsley. A pinch of red pepper flakes adds a nice kick. You can also experiment with spices like cumin or coriander. Each will give a unique twist to your dish. For marinating time, aim for at least 15 minutes. However, if you have more time, let it sit for up to an hour in the fridge. Longer marinating allows the flavors to soak in deeper. Pair your salmon with a light salad or rice for a full meal. A drizzle of yogurt sauce or a squeeze of fresh lemon can elevate the dish. For presentation, serve the salmon and veggies on a large platter. Garnish with fresh parsley for a pop of color. You can even add lemon slices for a bright touch. This not only looks great but also enhances the meal's freshness. For the full recipe, check back to the ingredients and steps! {{image_2}} You can swap out salmon for other proteins. Chicken breasts or thighs work well. Tofu is an excellent choice for a plant-based option. When using chicken, adjust the cooking time. Chicken needs about 25-30 minutes to cook. Tofu cooks quickly, so just 15-20 minutes will do. Make sure each piece gets the marinade to keep it flavorful. The vegetables you use can change with the seasons. In spring, try asparagus or snap peas. Summer is great for using corn or eggplant. Autumn brings squash, like butternut or acorn. In winter, root vegetables like carrots or parsnips shine. Adjust roasting time based on the veggies. Harder veggies need a bit more time than softer ones. You can change the marinade for a different taste. Try lime juice instead of lemon for a zesty twist. Fresh herbs like cilantro or dill can brighten the dish. For a regional flair, use soy sauce for an Asian touch or cumin for a Mexican vibe. Feel free to play around with flavors to find your favorite mix. For the full recipe, check out the earlier section. To keep your salmon and veggies fresh, store them in an airtight container. Place your leftovers in the fridge within two hours of cooking. This helps avoid bacteria growth. You can keep the salmon and veggies for up to three days. Make sure to separate them if you want to keep the salmon from getting soggy. When reheating, aim to keep your salmon moist. Use a microwave, but cover the dish to trap steam. Heat in short bursts of 30 seconds. You can also reheat in the oven at 350°F (175°C) for about 10 minutes. This method keeps the flavor intact and avoids drying out. Adding a splash of lemon juice before reheating can enhance taste. Yes, you can freeze sheet pan meals! Wrap the salmon and veggies in plastic wrap, then place them in a freezer bag. Remove as much air as possible. For the best quality, use them within three months. To reheat, thaw them overnight in the fridge before cooking. Then, bake at 350°F (175°C) until heated through. This helps maintain their fresh taste. Yes, you can use fresh herbs! Fresh herbs add a bright taste. They also give a lovely color. I recommend using three times more fresh herbs than dried. For this recipe, you can try fresh thyme or oregano. Chop them fine and mix them into your marinade. This change enhances the flavor and makes your dish more vibrant. You can switch up the veggies based on your taste. Some great choices include: - Asparagus - Broccoli - Carrots - Cauliflower Feel free to mix and match! Just remember to cut the veggies evenly. This helps them cook at the same time. You can also use seasonal veggies for a fresh twist. Yes, this recipe is gluten-free! All the ingredients are safe for a gluten-free diet. Salmon, olive oil, and vegetables do not contain gluten. Just make sure any spices you use are also gluten-free. This way, everyone can enjoy this tasty meal without worry. To check if the salmon is cooked, look for a few signs: - The color should change from a bright pink to a light pink. - It should flake easily with a fork. - The flesh should feel firm, not mushy. If you see these signs, your salmon is ready! Make sure not to overcook it, as it can dry out. Enjoy your delicious meal! For the full recipe, check the earlier section. This blog post covered how to make lemon herb salmon and the best sides to pair. I shared easy steps for prep, baking, and tips for perfect results. You can customize with seasonal veggies or try different proteins. Proper storage and reheating will keep your meal fresh. Cooking should be fun, not stressful. Use these ideas to impress your loved ones while enjoying a healthy meal. Now it’s your turn to create a delicious feast!

Sheet Pan Lemon Herb Salmon & Veggies

Indulge in a delicious and vibrant meal with our Zesty Lemon Herb Salmon & Rainbow Veggies recipe! This simple dish features tender salmon fillets marinated with fresh lemon and herbs, paired with colorful roasted vegetables for a healthy dinner option. Perfect for busy weeknights, this meal is quick to prepare and bursting with flavor. Click through to discover how to make this delightful dish and brighten up your dinner table!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 lemon, zested and juiced

3 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper, chopped (any color)

1 zucchini, sliced

1 red onion, cut into wedges

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper to create the marinade.

      Place the salmon fillets in a large resealable bag or a shallow dish. Pour half of the marinade over the salmon, ensuring each fillet is well-coated. Reserve the remaining marinade for the vegetables. Let the salmon marinate for at least 15 minutes.

        On a large sheet pan, spread out the cherry tomatoes, bell pepper, zucchini, and red onion. Drizzle the reserved marinade over the veggies and toss to coat evenly.

          Make space in the center of the veggies for the salmon fillets, then place them skin-side down on the sheet pan.

            Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.

              Once done, remove from the oven and let cool for a few minutes.

                Transfer to a serving platter and garnish with fresh parsley before serving.

                  Prep Time: 15 min | Total Time: 35 min | Servings: 4